A delicious breakfast or light lunch that uses two simple techniques: poaching and stewing. The success of this recipe depends on the quality of the raw ingredients; the variety and ripeness of the tomatoes and the freshness of your eggs.
For the bacon crisp, preheat the oven to 170C/330F/Gas 3.
Line a baking tray with baking parchment. Lay the thin bacon rasher on the paper and top with the sage leaf. Cover with another sheet of baking paper and press with another baking tray.
Cook in the preheated oven for 10-12 minutes, or until crisp. Remove from the oven, remove the top layer of baking paper and tray and allow to cool. Reserve.
For the tomato fondue, in a saucepan on medium heat, fry the olive oil, garlic, rosemary, thyme and chopped tomatoes. Season with salt and pepper. Cover and simmer for two minutes, taste and correct the seasoning with sugar, and perhaps more salt or pepper if necessary.
For the poached egg, while the tomatoes are cooking, bring 1 litre/1¾ pints water and the vinegar to the boil. Crack the egg into a small ramekin. Stir the water with a spoon to create a whirlpool. Tip the egg into the centre of the swirling water. Cook for 3-4 minutes just below simmering point.
To serve, when the egg is cooked, pour the tomato fondue into a soup bowl, and with a slotted spoon, transfer the egg from the pan onto the tomato in the bowl. Add half a turn of pepper and sprinkle with chives, top with the bacon crisp. Serve with some sourdough bread and a drizzle of olive oil. You could also finely chop the bacon crisp to serve if you wish.
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